Fiery dip with roasted peppers, smoked paprika, fresh chilies, and creamy yogurt for a smoky kick.
# Ingredient list:
→ Vegetables
01 - 2 large red bell peppers, roasted, peeled, and seeded
02 - 2 medium tomatoes, seeded and chopped
03 - 2 garlic cloves, minced
04 - 1 small red onion, roughly chopped
→ Spices & Seasonings
05 - 1 to 2 fresh red chilies, seeded and chopped, adjust to taste
06 - 2 teaspoons smoked paprika
07 - 1/2 teaspoon ground cumin
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon ground black pepper
→ Dairy & Acid
10 - 1/2 cup Greek yogurt or coconut yogurt for vegan alternative
11 - 2 tablespoons fresh lemon juice
→ Oils & Garnish
12 - 2 tablespoons extra virgin olive oil
13 - 2 tablespoons chopped fresh cilantro or parsley (optional)
# How to Make It:
01 - Char the red bell peppers over an open flame or under the broiler until the skin is blackened. Place them in a covered bowl to steam for 5 minutes, then peel off the skins and remove seeds.
02 - Combine the roasted peppers, tomatoes, garlic, red onion, chilies, smoked paprika, cumin, salt, and black pepper in a food processor or blender. Blend until mostly smooth.
03 - Add Greek or coconut yogurt and lemon juice to the mixture. Pulse until fully combined, then taste and adjust seasoning as needed.
04 - With the processor running, slowly drizzle in the olive oil to achieve a creamy, slightly thick texture.
05 - Transfer the dip to a serving bowl and garnish with chopped fresh cilantro or parsley if desired.
06 - Serve alongside pita chips, crackers, or fresh vegetables for dipping.
